The Editors Eric Dickinson has been a Professor of Food Colloids since 1992 and is the Author/coauthor of three books and over 400 research papers. he has previously been the Editor/coeditor of 11 previous books in field and is the Associate Editor of Food Hydrocolloids Martin Leser has been a Research Scientist and Project Leader at the NestlÚ Research Center since 1995. He is the author/coauthor of more than 60 research papers and book articles and the Coeditor of Section Food Colloids of Current Opinion in Colloids and Interface Science.
6 Ebooks by Eric Dickinson
Eric Dickinson & Ton Van Vliet: Food Colloids, Biopolymers and Materials
Food scientists aim to control the taste and texture of existing food products and to formulate new structures of high quality using novel combinations of ingredients and processing methods. Food Col …
PDF
Inggeris
DRM
€164.99
Eric Dickinson & Reinhard Miller: Food Colloids
Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial pro …
PDF
Inggeris
DRM
€119.99
Eric Dickinson & D Lorient: Food Macromolecules and Colloids
Food macromolecules play a crucial role in the formulation of a wide range of food products such as beverages, bread, cheese, dressings, desserts, ice-cream, and spreads. This book presents the very …
PDF
Inggeris
DRM
€134.99
Eric Dickinson: Food Colloids
Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understandi …
PDF
Inggeris
DRM
€159.99
Eric Dickinson & Martin E Leser: Food Colloids
Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Colloids: Self-Assembly and Material Scie …
PDF
Inggeris
DRM
€159.99
Eric Dickinson & Maria Germanovna Semenova: Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions
The theme and contents of this book have assumed a new significance in the light of recent ideas on nanoscience and nanotechnology, which are now beginning to influence developments in food research …
PDF
Inggeris
DRM
€321.59
